Wild mushroom, paprika bechamel, feta and parmesan open omelette by Selin Kiazim at Oklava.

Serves 4

• 400ml milk
• 50g unsalted butter
• 1 tbsp sweet paprika
• 50g plain flour
• 20g parmesan, finely grated
• 4 egg yolks brushed clean and roughly chopped
• 4 cloves of garlic, finely sliced Juice of
• 1 lemon 8 free-range eggs, whisked
• 60g feta cheese (I prefer Turkish beyaz peynir, available at Turkish supermarkets in tins)
• 20g parmesan, finely grated
• 4 sprigs of parsley leaves, finely shredded For the omelette
• 40g unsalted butter
• 2 tbsp olive oil
• 300g wild mushrooms,

Heat the grill to its hottest setting. Warm the milk in a small pan, but don’t let it boil. In a separate pan, melt the butter over a medium heat and add the paprika and flour. Cook for about 2 minutes, whisking until smooth. Add a ladle of the warm milk and whisk again until smooth. Continue until all the milk has been used.

Season, then turn the heat right down, add the parmesan and cook for about 10 minutes, whisking occasionally. If it’s too thick, add a little more milk. If it’s too thin, keep cooking until it thickens. Pour into a bowl and cover with clingfilm to keep warm.

Heat the butter and olive oil in a nonstick 18cm-20cm frying pan. Sauté the mushrooms on a high heat, so they caramelise a little. Add the garlic, cook for a minute, then squeeze in the juice of 1 lemon and cook for 1 minute more. Disperse the mushrooms evenly, then pour in the eggs, turn the heat down to low and season. Using a spatula, gently pull the cooked egg into the centre of the pan.

Turn off the heat once the eggs are almost cooked.

Return the bechamel to a saucepan. Whisk the egg yolks in a separate bowl and pour them, one at a time, into the sauce, whisking all the time. Dab the bechamel over the omelette. Place the pan under the grill and cook for about 1 minute until golden. Sprinkle over the remaining parmesan, feta and parsley. I like to serve it with toasted Turkish bread and lashings of butter.